Chocolate Peanut Torte

Staff Writer
Chocolate Peanut Torte
KitchenAid

Created by the masters behind baking, KitchenAid, this recipe combines two of our favorite sweet indulgences: chocolate and peanuts. A three-layer cake filled with crunchy bites of peanuts and graham cracker crumbs is smothered in a rich and creamy chocolate-peanut butter frosting that is finger-licking good. 

10
Servings
848
Calories Per Serving
Deliver Ingredients

Ingredients

For the chocolate-peanut frosting

  • 1/2 Cup butter, softened
  • 1/2 Cup powdered sugar
  • 4 Tablespoons almond paste
  • 1 1/3 Cup creamy peanut butter
  • 4 Ounces semisweet chocolate, melted

For the torte

  • 3/4 Cups butter, softened
  • 3/4 Cups sugar
  • 3/4 Cups almond paste
  • 5 eggs
  • 2/3 Cups graham cracker crumbs
  • 3/4 Cups all-purpose flour
  • 3/4 Teaspoons baking powder
  • 1 1/3 Cup ground peanuts

Directions

For the chocolate-peanut frosting

Beat the butter, powdered sugar, and almond paste with electric mixer on medium speed for 2 minutes, or until creamy. Stop and the scrape bowl to fully incorporate.

Add the peanut butter and chocolate. Turn to medium-high speed and beat 2 minutes, until fluffy.

For the torte

Preheat the oven to 350 degrees.

Beat the butter, sugar, and almond paste with an electric mixer on medium speed for 1 minute. With mixer running, add the eggs, 1 at a time, beating 15 seconds after each addition. Stop and scrape the bowl to fully incorporate. 

Turn the mixer to medium-low speed and gradually add the graham cracker crumbs, flour, and baking powder; beat 1 minute more. Stir in the peanuts, mixing until just blended.

Pour the batter into a 9-inch springform pan which has been lined with waxed paper and greased. Bake for 50-55 minutes.

Remove from the pan and cool on a wire rack. When cool, slice the cake horizontally into thirds to form 3 layers. Frost with the chocolate-peanut frosting. 

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.

Nutritional Facts

Total Fat
63g
96%
Sugar
41g
N/A
Saturated Fat
23g
100%
Cholesterol
141mg
47%
Protein
19g
39%
Carbs
62g
21%
Vitamin A
228µg
25%
Vitamin B12
0.2µg
4%
Vitamin B6
0.3mg
14.1%
Vitamin D
0.9µg
0.2%
Vitamin E
9mg
44%
Vitamin K
4µg
5%
Calcium
128mg
13%
Fiber
6g
22%
Folate (food)
109µg
N/A
Folate equivalent (total)
141µg
35%
Folic acid
18µg
N/A
Iron
3mg
18%
Magnesium
141mg
35%
Monounsaturated
26g
N/A
Niacin (B3)
8mg
40%
Phosphorus
366mg
52%
Polyunsaturated
10g
N/A
Potassium
498mg
14%
Riboflavin (B2)
0.4mg
21.9%
Sodium
100mg
4%
Sugars, added
27g
N/A
Thiamin (B1)
0.3mg
20%
Trans
1g
N/A
Zinc
2mg
16%

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